Lorri Ann Code is a certified life and career coach, a certified fitness trainer and Pilates instructor, and a clean eating expert. She specializes in helping mothers achieve their highest potential in wellness and fitness through her personalized training, clean eating for optimal health and energy, and life coaching services.

Friday, November 25, 2011

It's a bit of a coincidence that this week you are challenged to make a healthy dish using turkey. You could use leftover Thanksgiving turkey, but the original recipe uses inexpensive and naturally lean ground turkey. Your challenge this week is to make this recipe and hopefully it will become something you keep in your cooking arsenal as a go-to dish for a busy weeknight. This is a recipe where it's really just about the method; the ingredients should be whatever lean protein and healthy green veggies you want to use. Increase the nutrition with super-veggies like spinach and kale. Make it meatless using tofu or cooked quinoa. It's easy to just increase the quantities of everything to feed more people or to ensure you have plenty of leftovers for lunch.
The basic recipe with photos can be found here- e-mealplanning Recipesor youcan copy it from below.

Directions
In large skillet or wok, heat oils and crushed garlic over medium heat
until fragrant. Add turkey, thoroughly break up and cook until
browned. Remove from pan and set aside.
Turn heat up slightly to medium-high, add vegetables and sauté until
just beginning to soften, about 3 minutes. Add turkey back, combine
thoroughly, add onion and hoisin sauce, continue to stir to incorporate
keeping heat up so a slight bit of carmelization occurs. Add parsely
and soy sauce, stir for one more minute and then serve with steamed
brown rice with extra soy sauce on the side.